A Process for Preparing Meat Extract-Like Seasoning

摘要

1,198,398. Meat extract flavour. KYOWA HAKKO KOGYO CO. Ltd. 20 Aug., 1968 [24 Aug., 1967], No. 39823/68. Heading A2B. A meat-extract-like seasoning is prepared by subjecting a vegetable protein or cells of yeast bacteria, or fungi, to decomposition, for example by the action of enzymes and/or acids, to form an amino-acid peptide mixture having an average peptide length of 4-5 units, adding to the mixture an additive comprising saccharides, organic acids, inorganic salts, 5SP1/SP-nucleotides, nucleosides, and gelatin and/or sodium alginate, and reacting the resulting mixture at elevated temperature, preferably about 50-80 degrees C.